CHERRY SAUCE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Sauces Fruits
Appetizers Microwave

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
17 oz Dark sweet cherries, undr-
Ained (pitted or unpitted)
1 T Cornstarch
1 1/2 t Lemon juice
1 t Grated lemon peel

1. Drain cherry juice into a deep, 1-quart, heat-resistant, non- metallic
casserole. Set cherries aside. Blend cornstarch into cherry juice until
smooth. 2. Heat, uncovered, in Microwave Oven 4 minutes or until thickened
and clear. Stir occasionally. 3. Add cherries, lemon juice and lemon peel
to thickened cherry juice. Stir to combine. 4. Heat, uncovered, in
Microwave Oven 1 minute or until sauce bubbles and cherries are hot. 5.
Spoon over ice-cream or cake. Makes 2 cups Variation: If desired, sauce may
be made from canned blue- berries, strawberries, raspberries, pineapple or
diced peaches. Cherries Jubilee: Heat 1/4 cup brandy in Microwave Oven in a
heat-resistant, non-metallic long-handled dish or spoon 20 seconds Ignite
brandy and pour over cherry sauce. Spoon over ice cream. Tip: If a
heat-resistant, non-metallic spoon is not available brandy may be heated in
any heat-resistant, non-metallic vessel and transferred to a long-handled
ladle before igniting.

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Popularity: 3% [?]

BROCCOLI-RICE CASSEROLE II

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables Main dish
Cajun

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pk Chopped broccoli OR
1 Bunch fresh broccoli
1 Stick oleo
1 c Cooked rice
Paprika
1/2 cn Cream of chicken soup
1 Onion, chopped
1/2 c Celery, chopped
1 c Chopped mushrooms
1 sm Jar Cheez-Whiz
1/2 cn Cream of Mushroom soup

Saute onion, celery and mushrooms in oleo until
soft. Set aside. Heat soups and Cheez Whiz. Add
rice and broccoli to vegetables. Add soup mixture.
Sprinkle with paprika. Bake at 350 F. for 25 minutes.

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Popularity: 6% [?]

Chocolate Soup

Recipe By : Marni Tuttle
Serving Size : 1 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 cups light cream
1 5 1/2 ounce chocolate pudding
1/3 cup Creme de Cacao
2 tablespoons Amaretto
1/2 cup toasted almond slivers or coconut shreds t

In a medium (3 quart) saucepan, combine 3 cups of the light cream and
the package of chocolate pudding powder. Cook and stir over medium heat
until mixture has come to a full boil.

Remove from heat. Add the additional cream, Creme de Cacao and Amaretto.
Heat with the chocolate. If to be served cold, chill in the refrigerator
overnight or for at least 4 hours.

Pour the cold soup into chilled bowls. Sprinkle toasted almonds or
coconut over the surface and serve.

To serve hot, present in heated bowls with either of the garnishes.

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Popularity: 4% [?]

From Paul Prudhomme’s book “Fork in the Road”.

Additional comments at the end.

Chickpea Snacks (Takes 2-3 days)

Ingredients for the seasoning mix
2 teaspoons salt
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon dry mustard
1 teaspoon turmeric
3/4 teaspoon white pepper
1/2 teaspoon black pepper
1/2 teaspoon cayenne

Combine all of the above in a small bowl.

Other ingredients
1 packet artificial sweetner (1-gram)
1/2 pound dried chickpeas
5 cups water
1 cup apple juice
1 cup vegetable stock

Combine 1 TABLESPOON ONLY of the seasoning mix with the artificial sweetener
and set aside.

Place the chickpeas and water in a container, add the rest of the UNsweetened
seasoning mix, and soak overnight in the refrigerator. The peas will be more
than double in volume, so make sure the pot is big enough to hold them.

The next day:
Place chickpeas and the (seasoned) soaking water in a 5 quart pot over high
heat. Add apple juice and cook 20 minutes. Add vegetable stock and cook
until peas are just tender, 40 minutes. Remove from heat, drain peas in
colander, rinse well, and drain.

Sprinkle peas evenly with reserved sweetened seasoning mix.

Now you can cook them one of two ways.
1. Use a food dehydrator. Spread evenly around the trays and dehydrate
until peas are dry and crunchy, about 20-22 hours.
2. Use an oven. Spread peas on cookie sheets or sheet pans and cook at 150
degrees until dry and crunchy, about 20-22 hours.

COMMENTS:
I didn’t have white pepper so used 1 teaspoon black pepper total.
I tried this recipe both with and without the artificial sweetner and it’s
better *with* it. Regular sugar doesn’t work at all.
Did not have a dehydrator, dryed them in the oven. It took 15 hours one
time, 20 hours another. Must have been the number of times I opened the oven
door. You have to move the pans from one shelf to another and turn them
every couple of hours or they won’t dry evenly. I did not stir the peas.

Popularity: 4% [?]

CHEF’S RABBIT

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Meats Misc

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Rabbit -or-
2 Pheasants (cut in pieces)
Salt and white pepper
Flour
6 Bacon slices, cut into lg
Squares
1 Onion, chopped fine
8 Extra large mushrooms, whole
Or quartered
6 oz Beef stock
1 c Sour cream

Season meat with salt and white pepper and dredge with flour. In hot
skillet, cook bacon pieces about half way. Add rabbit and/or pheasant and
brown on both sides. Add onions and saute with meat. Add mushrooms. Pour
beef stock over all and put in preheated oven at 450 degrees for 30
minutes, or until meat is done. Take meat out. Whip sour cream into
remaining pan juices and pour over meat.

Source: N.A.H.C. Wild Game Cookbook Author: Scott Ekenberg, Bloomington MN

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Popularity: 4% [?]

Title: MINTED PEACHES AND MELONS
Categories: Desserts, Entertain
Yield: 6 servings

2 sm Cantaloupes, peeled, seeded
-and cut into 1/2 inch cubes
(about 4-1/2 lbs.)
6 Medium-size peaches, peeled,
-pitted and sliced (about
-1-1/2 lbs.)
1/2 c Slivered toasted almonds
1/2 c Ornage juice
2 tb Lemon juice
1/4 c Chopped mint

FROM: Reader’s Digest Cook Now, Serve Later

In a large bowl, stir together the cantaloupe, peaches, almonds, orange
juice and lemon juice. (At this point the fruit can be refrigerated,
tightly covered, for up to 8 hours.)

Just before serving, toss with the mint. Serve cold or at room
temperature.

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Popularity: 9% [?]

Title: Gateau de mousse a la nectarine
Categories: Desserts
Yield: 1 servings

Nectarine mousse:
1 1/2 lb Nectarines
1/2 c Sugar
5 ts Unflavored gelatin
1/4 c Lemon juice
1/4 c Peach schnapps
1 1/2 c Heavy cream, well chilled
Genoise cake (see recipe)
Peach syrup:
1/4 c Sugar
1/3 c Peach schnapps
Peach glaze:
1 1/4 ts Unflavored gelatin
3/4 c Peach preserves or jam
3 tb Peach schnapps

Halve, pit, and chop nectarines and, in a heavy saucepan, combine
them with sugar and 1/2 cup water. Bring to a boil, stirring, and
cook it at a slow boil, stirring occasionally, for 15 minutes. In a
food processor, puree the mixture and force it through a fine sieve
into a large bowl, pressing hard on the solids.

In a small saucepan, sprinkle gelatin over the lemon juice and
schnapps, let it soften for 5 minutes, then heat mixture over low
heat, stirring, until gelatin has dissolved. Stir gelatin into
nectarine puree, blending the mixture well. Let it cool to room
temperature.

In a chilled bowl, beat the cream until it holds soft shapes, (not as
stiff as soft peaks) and fold it into the nectarine mixture.

Trim the Genoise and cut it into three layers, horizonally.

Peach Syrup: In a small saucepan, combine the sugar and 1/4 cup
water. Bring to a boil, stirring until sugar is dissolved, and stir
in the schnapps. Let the syrup cool to room temperature. Assembly:
Center one layer in the bottom of a 9-1/2-inch springform pan and
brush with half the peach syrup. Pour half the mousse over the cake
and top it with another layer of Genoise. Brush with the remaining
peach syrup and pour the remaining mousse over the cake, rapping on
the side of the pan to expel any air bubbles and smoothing the
surface. Chill for 2 hours, or until it is set.

Peach Glaze: In a small bowl, sprinkle gelatin over 3 Tbsp cold
water and let it soften for 5 minutes. In a small saucepan, combine
the preserves and schnapps, bring mixture to a boil, stirring, and
simmer it for 1 minute. Remove pan from heat, add gelatin mixture,
stirring until gelatin is dissolved, and strain the mixture through a
fine sieve into a bowl, pressing hard on the solids.

Assembly: Pour all but about 2 Tbsp of Peach Glaze over top of
the mousse cake, covering it completely, and chill the cake for 2
hours, or until glaze is set.

While cake is chilling, in a food processor, grind the remaining
Genoise layer into fine crumbs. Toast the crumbs in a jelly-roll pan
in a preheated 350f oven for 5-8 minutes or until they are golden.
Reserve.

Cut half the nectarine into thin slices, and arrange them
decoratively on top of the cake in a pinwheel pattern. Brush the
remaining glaze over the nectarine slices and chill the cake,
covered, for 1 hour, or until the newly applied glaze is set.

Run a thin knife around the edge of the pan and remove the side of
the pan. Working over a sheet of wax paper, coat sides of cake with
the cake crumbs.

Let cake stand at room temperature for 20 minutes before serving.

a 1989 Gourmet Mag. favorite

MMMMM

Popularity: 3% [?]

Title: GLOGG IV
Categories: Beverages, Alcohol, Beverages, Alcohol
Yield: 6 servings

6 x Cloves, whole
6 x Cinnamon sticks
4 x Cardamom, whole, shelled
4 c Cranberry juice cocktail
(32 oz bottle)
1 c Light raisins
1/4 c Sugar
2 c Port

Tie spices in cheesecloth bag or gauze and place in sauce pan. Add 2 cups
of the cranberry juice cocktail, the raisins, and the sugar, bring to a
boil. Simmer, uncovered, for 10 minutes. Remove spices.

Before serving add remaining cranberry juice and the wine, heat to almost
boiling. (DO NOT BOIL!) Pour into heat proof pitcher, serve in mugs or
punch cups, adding a few raisins to each.

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Popularity: 3% [?]

Title: FLAN ALMENDRA
Categories: Desserts
Yield: 1 servings

1/2 c Sugar
2 tb Water
1 c Milk
3 Eggs
3 Egg yolks
1 ts Vanilla
1 c Slivered almonds
1/4 c Sugar

Preheat oven to 350.

Heat sugar and water in small saucepan over medium heat. Heat and boil
until mixture caramelizes. Immediately, pour mixture into 9″ round cake
pan. Cool.

Combine rest of ingredients in a blender; process at high speed 1 minute.
Pour over caramelized sugar; cover pan with aluminum foil and place in
a large shallow pan. Pour hot water to depth of 1 inch into larger pan.
Bake for 55 minutes or until a knife inserted near center comes out
clean. Remove from water and uncover. Cool at least 30 minutes. Loosen
sides with knife and invert

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Popularity: 3% [?]

Brazil’s Fettuchinni Alfredo (Traditional)

Recipe By : Stephen Brazil
Serving Size : 1 Preparation Time :15:00
Categories : Boletes Italian
Italian/Tuscan Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup Unsalted butter — 1 cube
1 pint Heavy Cream — ok to use 1/2 1/2
1 clove Garlic — crushed
Sea salt — to taste
Fresh Ground White Pepper — to taste
Fresh Ground Nutmeg — to taste
8 oz Quality Parmesan Cheese
1 lb Fresh Fettucinni Noodles — cooked

Melt the butter slowly in a heavy pan, add garlic and saute for a few
minutes, do not brown garlic. Remove garlic and discard. Slowly incorporate
cream or light cream into butter with a wisk. Season with salt, pepper and
nutmeg.
Add cooked pasta and 3 tablespoons of cooking liquid to butter and cream
mixture and toss so the pasta is coated.
Remove from heat and add Parmesan by the hand full, you don’t have to use
all of the cheese.

Variations:
I like to use reconstituted porcini or shitake mushrooms added just before
the pasta. Too Good!

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Suggested Wine: Full Bodied Red like a Chianti or Burgundy
Serving Ideas : Serve with a loaf of bread and Ceasar Salad

NOTES : I always have Parmesan on hand, just eye-ball the amount used in the
dish. Too much is too much!

Popularity: 4% [?]